1/2 head garlic
14.5oz can diced tomatoes
2 Tbsp fresh basil
olive oil
angel-hair pasta
(This recipe makes only 2 servings; you can double it easily but only
one canful of tomatoes will fit in my pan at once)
Peel the garlic and roast it in a tin-foil packet with olive oil, 40
min at 325.
Drain the tomatoes thoroughly.
Shred or chiffonade the basil.
Cook the pasta.
When garlic is ready, mash it with a fork.
Fry up the tomatoes a little bit. Add the garlic and basil; flip
around till aroma is pleasing. A little salt doesn't hurt.
Pour over pasta.
